SLOW COOKER SPLIT PEA SOUP WITH CHORIZO
Provided by Robin Miller : Food Network
Time 5h15m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Combine all ingredients in a slow cooker. Cover and cook on low for 6 to 8 hours or on high for 4 to 5 hours. Remove bay leaves and season with salt and black pepper before serving.
SPLIT PEA SOUP
This is a wonderful, hearty split pea soup. Great for a fall or blustery winter day.
Provided by bluebayou
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 10h30m
Yield 6
Number Of Ingredients 10
Steps:
- In a large stock pot, cover peas with 2 quarts cold water and soak overnight. If you need a faster method, simmer the peas gently for 2 minutes, and then soak for l hour.
- Once peas are soaked, add ham bone, onion, salt, pepper and marjoram. Cover, bring to boil and then simmer for 1 1/2 hours, stirring occasionally.
- Remove bone; cut off meat, dice and return meat to soup. Add celery, carrots and potatoes. Cook slowly, uncovered for 30 to 40 minutes, or until vegetables are tender.
Nutrition Facts : Calories 310.3 calories, Carbohydrate 57.9 g, Fat 1 g, Fiber 21.5 g, Protein 19.7 g, SaturatedFat 0.2 g, Sodium 255.1 mg, Sugar 9.5 g
SPLIT-PEA SOUP WITH CHORIZO
Steps:
- In a heavy kettle brown the chorizo over moderate heat, stirring, transfer it with slotted spoon to paper towels to drain, and pour off all but 1 tablespoon of the fat. In the fat remaining in the kettle cook the onion, the celery, and the garlic over moderately low heat, stirring, until the celery is softened, add the split peas, the broth, the water, the thyme, and the bay leaf, and simmer the mixture, covered, stirring occasionally, for 1 1/4 hours, Stir in the carrots and simmer the soup, covered for 30 to 35 minutes, or until the carrots are tender. Discard the bay leaf, season the soup with salt and pepper, and serve it with the croutons.
YELLOW SPLIT PEA SOUP WITH SOYRIZO
From Pillsbury Soups and Chili, February 1998. I replaced the chorizo with vegetarian "soyrizo".
Provided by COOKGIRl
Categories Beans
Time 8h
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Tip: The first time this was prepared I used fresh corn that I roasted with fresh bell peppers. Substitute roasted corn and bell peppers for the canned corn medley if you wish.
- In a 4 quart crock pot, combine all the ingredients except for the onion, garlic and corn. Stir to mix well.
- Cover crock pot and cook on LOW for 6-8 hours or until the split peas are tender.
- Stir in the onion, garlic and corn. Cover crock pot and cook another 30 minutes. Taste and adjust seasoning before serving.
- Garnish each serving with the green onion, cilantro and roasted corn.
Nutrition Facts : Calories 440.6, Fat 2.2, SaturatedFat 0.4, Cholesterol 0.8, Sodium 561.8, Carbohydrate 82.6, Fiber 26.3, Sugar 11, Protein 27.4
SPANISH STYLE SPLIT PEA SOUP
Make and share this Spanish Style Split Pea Soup recipe from Food.com.
Provided by CookToRelax
Categories Ham
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Slice the Choriza and render the oil in a pot (Le Creuset French Oven).
- Take out the chorizo and add chopped garlic, onion, green pepper, bay leaves, cumin, and chicken boullon cubes, season with ground black pepper.
- sautee until translucent and starts to stick on bottom of pot.
- De glaze pot with wine.
- Add peas, water, cubed ham, and chorizo.
- Simmer for 45 min to 1 hour.
Nutrition Facts : Calories 367.2, Fat 16.3, SaturatedFat 5.9, Cholesterol 35.4, Sodium 775.6, Carbohydrate 34.1, Fiber 11.5, Sugar 6.4, Protein 20.6
SPLIT PEA SOUP WITH GOUDA-SAUSAGE TOASTS
Steps:
- Combine first 9 ingredients in heavy soup pot or Dutch oven. Bring to boil over high heat. Cover pot; reduce heat to low and simmer until peas are tender, stirring occasionally, about 1 hour.
- Transfer sausage to large plate; cut into bite-size pieces. Reserve 1/4 of sausage pieces; return remaining sausage to soup. Add 1 cup Gouda to soup and stir until melted. Thin soup to desired consistency with water if necessary. Season with salt and pepper. Keep warm
- Preheat broiler. Mix remaining 1 1/2 cups Gouda with reserved sausage pieces. Spread generous amount of mustard on bread slices. Top with Gouda-sausage mixture. Broil until cheese melts and begins to brown. Serve soup, passing toasts separately.
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